Print Home-dried tomatoes
A simple way of producing your own equivalent of sun-dried tomatoes – and a brilliant solution to an over-bountiful tomato harvest. Oven-dried tomatoes have a deep, intense flavour that's particularly welcome in the winter months. They're excellent tossed in a salad, baked in tarts or mixed with pasta. Dry as many tomatoes as you can while the oven's on; they keep well for at least six months.
Ingredients
- 4 tbsp olive oil
- 16 tomatoes
- 1 tbsp caster sugar
Method
- Preheat oven to 150°C/Gas 2. Drizzle about half the olive oil over 2 baking trays. Cut the tomatoes lengthways in half, then slide the knife around the inside of each one and remove the pulp and pips.
- Arrange the tomato halves on the trays so that they are close but not touching. Drizzle the remaining oil over the top and sprinkle with the sugar and a little salt.
- Put the trays the oven and cook for about 45 minutes; the tomatoes should look shrunken and slightly coloured when they are done. Remove from the oven and leave to cool.
- To store, pack the tomatoes into jars and cover completely with good-quality olive oil. They will keep for about 6 months without refrigeration.
